Oceans Grille Improves its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink over prep table, removed. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 48-490f in the Cookline flip top cooler, removed excess food and placed inside the unit. Packaged butter at the front counter at 72°f, implemented time control procedure. **Corrective Action Taken**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked potatoes cooling in a deep bucket from 87-116°f to 79-112°f in an hour. Placed on shallow pans. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook failed to wash hands when changing gloves, washed hands upon request. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, ham and sausages at 49-56°f on top of the flip top Cookline cooler, operator moved inside the unit. **Corrective Action Taken**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rodney

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over Bain Marie, removed. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm, set up new one at 100ppm **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese slices at 46°f in the flip top cookline cooler on double container, operator moved inside the cooler. Corrective action taken.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Changing from cracking eggs to toast with out changing gloves, employee changed jus gloves upon request. **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. On top of boxes over the ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touching raw eggs then ready to set food without changing gloves. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Thawing seafood in warewashing area hand sink. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili cooling for 45 min, from 140-137°f to 138-135°f. Corrective action taken, set up ice bath.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter 3C sink used only as handsink. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw eggs over cooked potatoes in the walk in cooler. **Corrected On-Site**

No Violations Were Observed

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Walkin cooler food temps are 49-50°. Air blower at 44°.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 49-50° raw ground beef, chicken, cooked sausage, cooked chili, cooked cooked pasta, dairy, walkin cooler iced down and moved some to working coolers, 43°. 24 hour callback. cooked food discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked pasta 2 pounds, chili 10 pounds, cooked sausage 10 pounds, more than one day in walkin.

Basic - Cloth used as a food-contact surface. Towels on cooked beef in walk in cooler. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Cookline.

Basic - Food debris/dust/grease/soil residue in exterior of oven.

Intermediate - Spray bottle containing toxic substance not labeled. Red liquid cleaner in spray bottle in dish wash area. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. variety of sliced cheeses at 54 degrees fahrenheit in top of fliptop cooler on cookline. Note: food items stored on top of foods and container s are unable to cool properly since there is no airflow of cold air to maintain foods at 41 degrees or below. DO NOT STORE FOODS IN TOP OF FLIPTOP COOLER OVER CONTAINERS AND FOODS WITH NO OR RESTRICTED AIRFLOW. FOODS MUST MAINTAIN 41 DEGREES FAHRENHEIT OR BELOW AT ALL TIMES. Cheeses were time marked with 4 hour limit immediately during inspection and must be discarded within remaining 1 hour. Repeat Violation. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

In-use utensil not stored on a clean surface. ice scoop on top of dirty ice machine.

Observed gaskets/seals on cold holding unit in poor repair. frontline reach-in cooler.

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. walk-in cooler shelves.

Observed gaskets with slimy/debris build-up. reach-in cooler.

Observed clean utensils stored in dirty container / bucket. in kitchen. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening and foods prepared / cooked on premises . lunchmeats, potato salads, pasta, soups, sauces, etc in walk-in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses on top of fliptop cooler on frontline cookline at 58 degrees. Notes: do not put any food on top of foods/containers in top of fliptop cooler, as it will not maintain food at proper temperatures. was timemarked and must be discarded within remaining 2 hours. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. seafoods. kitchen . Corrected On Site.

Critical - Observed cloth used as a food-contact surface. soiled cloth towel on top of cooked pasta in walk-in cooler. Corrected On Site. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup used to scoop cooked rice and corn and cup stored in foods after use in frontline cookline reach-in cooler. Corrected On Site.

Observed ice scoop with handle in contact with ice. bar. Corrected On Site. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Note: do NOT use this dishwash machine to sanitize - until repaired to properly sanitize - use 3 compartment sink to sanitizer instead.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs.

Observed utensils stored in crevices between equipment. knife between frontline cookline wall and reach-in cooler. Corrected On Site.

Critical - Insecticide/rodenticide use not in compliance with regulations. for "household use only-not allowed in food service establishments" type roach and ant killer found in storage area by kitchen. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over mushrooms in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw chicken over mashed potatoes in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. potatoes in walk-in cooler. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. cloth on cooked pasta in walk-in cooler. Corrected On Site.

Observed ice scoop with handle in contact with ice. bar. Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers/containers.

Critical - Observed unlabeled spray bottle. blue and clear liquids in spraybottles. Corrected On Site.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed food thawing in a prohibited area. In hand washing sink- Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer

Critical - Observed handwash sink used for purposes other than handwashing.Corrected On Site.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated grease.

No Violations Were Observed

Observed a nonfood-grade basting brush used in food.

Table-mounted nonfood-contact equipment is not installed to allow easy cleaning.Aluminium shall be changed daily-

Observed mop/service sink obstructed-Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.Original nededThis violation must be corrected by : 12/26/10.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.Corrected On Site.

Observed clean equipment stored on floor.

Observed food debris accumulated under all equipments.

Observed grease accumulated under cooking equipment.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken over uncovered soup

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In corn in rech in cooler

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer by the bar area

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Soup,roast turkeymash potatoes

Observed residue build-up on nonfood-contact surface. Shelves above three compartment sink.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food. Sanitizer bucket by cook ne

Critical - Observed uncovered food in holding unit- Pasta,chicken,potatoes,vegetables,soup,bee, ham and raw chicken wings.

Observed wall in disrepair. Behind equipments

Plumbing system improperly repaired. Water gun in three compartment sink

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Covered waste receptacle not provided in women's bathroom.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On stove handle

Observed a nonfood-grade basting brush used in food.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. All shelves in kitchen

Observed clean equipment stored on floor.

Critical - Observed cloth gloves contacting ready-to-eat food. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored in a prohibited area. Bacon by shelve

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves in walk in cooler

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed knife block in use to store knives. Corrected On Site.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chickenover chopped onions and mushroom

Critical - Observed soil residue in storage containers.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour

Critical - Observed toxic item stored by food. Sanitizer bucket Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. In reach in cooler

Observed utensils in poor condition.

No Violations Were Observed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.This violation must be corrected by : 7/11/08.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No conspicuously located thermometer in holding unit.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed cloth used as a food-contact surface-wic

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor and wic

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed food stored on floor-wic

Observed hole in wall by water heater

Observed hole in wall over water heater and by hood system

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed soil buildup inside ice bin.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Wet wiping cloth not stored in sanitizing solution between uses.